Curried Oysters with Banana Salsa
Elevate your appetizer game with these bold and unforgettable Curried Oysters with Banana Salsa—a fusion of creamy, spiced flavors and bright, fruity freshness. Freshly shucked oysters are topped with a rich, aromatic coconut curry sauce, created with sautéed onions, garlic, and a vibrant kick of curry powder. They’re broiled to perfection, just until warm, and finished with a refreshing banana salsa that marries ripe bananas, zesty lime, and a touch of chili heat. Perfect for seafood lovers and adventurous eaters, this dish is a unique blend of tropical and savory flavors that’s sure to impress. Serve as an elegant starter for dinner parties or as a show-stopping addition to your holiday table.
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Recipe Information
Ingredients
- 12 fresh oysters
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small, finely diced yellow onion
- 2 minced garlic cloves
- 1.5 teaspoons curry powder
- 0.5 cup coconut milk
- 1 tablespoon lime juice
- 1 finely diced ripe banana
- 1 small, finely chopped red chili
- 2 tablespoons, chopped fresh cilantro
- 1 teaspoon honey
- 0.5 teaspoon sea salt
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon lime zest
Instructions
Start by cleaning the oysters under cold running water using a soft brush to remove any grit. Shuck the oysters carefully, keeping the meat intact and reserving the liquid in their shells. Set them aside on a bed of crushed ice or a plate lined with kosher salt to keep them stable.
Prepare the banana salsa by mixing the diced banana, red chili, lime zest, lime juice, honey, sea salt, and chopped cilantro in a small bowl. Gently combine and refrigerate for later use.
In a medium skillet, heat the olive oil and butter over medium heat. Add the finely diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic and curry powder, stirring constantly for 1 minute until fragrant.
Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes until slightly thickened. Add a pinch of salt and black pepper to taste. Remove from heat.
Carefully spoon about a teaspoon of the curried coconut milk mixture over each shucked oyster.
Preheat your broiler to high. Place the oysters on a baking sheet and broil for 2-3 minutes, just until the oysters are warm and the curry topping starts to bubble. Be cautious not to overcook the oysters.
Remove the oysters from the broiler and allow them to cool slightly. Top each oyster with a small spoonful of the banana salsa.
Serve immediately on a platter with optional lime wedges and a sprinkle of fresh cilantro for garnish.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 774 mg | 34% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 8.2 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 24.0 mcg | 120% | |
| Calcium | 255 mg | 20% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
